Roux is used to thicken soups or sauces. A roux recipe is made from equal parts of flour and fat, which is cooked on a pan over low heat. Jason Hill of Chef Tips shows you how to make roux. There are three types, or stages, of roux: white, blonde and brown. The white and blonde roux is used for white sauces and white soups, while the brown roux is used for dark sauces and dark soups.Today we're making a blonde roux, which you can use in a variety of soups and sauces, including my creamy potato soup recipe.My roux recipe calls for 4 tablespoons all purpose flour and 4 tablespoons of butter. This roux will thicken 2-4 quarts of soup or sauce.Add butter to a frying pan, which has been preheated on low. When the butter is melted, slowly whisk in the flour. Add flour in stages just in case it gets too thick.After 3-5 minutes, you'll notice a nutty aroma. That way you know your flour is starting to cook and it's done. This roux recipe is your first step in making a soup or sauce. You can set this aside at room temperature while you begin preparing your soup or sauce.To make a brown roux, cajun roux or gumbo roux, you should use pork fat instead of butter. You also need to cook it until it reaches a dark brown, which could take up to 50 minutes.Thanks for watching! SUBSCRIBE! http://tinyurl.com/kfrblj7LIKE ME ON FACEBOOK http://www.Facebook.com/ChefTips FOLLOW ME ON TWITTER https://twitter.com/ChefTipsFOLLOW ME ON INSTAGRAM http://instagram.com/ChefTips